- “Microwave cooking isn’t safe.” FALSE. Microwaves emit low frequency radiation, often called non-ionizing radiation, such as radio or infrared waves. The World Health Organization endorse its safety. Source: http://www.who.int/pehemf/publications/facts/info_microwaves/en/
- “Food cooks from the inside out.”
FALSE: Emitted microwaves interact with the polar molecules in food, mostly water and fat, which begin to vibrate and generate heat, getting all the food properly cooked. Waves penetrate approximately 2cm deep into the food. Sources: http://www.fda.gov/forconsumers/consumerupdates, http://www.fsis.usda.gov/factsheets/microwave
- “Microwave cooking causes loss of vitamins.” FALSE: Microwaves do not have have the ability to change the molecular structure of food. Moreover, microwave cooking retains better the essential vitamins and minerals, especially the water-soluble vitamins (which are dissolved in water, such as vitamin C), as it is not necessary to soak the food in water to cook and it requires shorter cooking times. Sources: Leskova et al. Vitamin losses: retention during heat treatment… P.CVastells. Cocinar con microondas: una opcion cad vez mas habitaul para las nuevas generacions.
- “It is dangerous to be in front of a microwave oven when it’s running.” FALSE: Waves cannot pass through the meal walls of the microwave oven. The door has a metal mesh with holes between 1 – 1.5 mm in diameter, while the wavelength of the microwave is 12 cm, so it is impossible for the waves to get through the microwave and it is completely safe for health. Source: http://Angel. qui.ub.es/mans/Documents/Textos/2013
Common believes about microwave cooking – all FALSE